Mexican Chicken Burrito Bowl

I’m going to start off by saying that this recipe for my Mexican Chicken Burrito Bowl might be one of my favorite dinners, EVER. It could also be one of my favorite lunches because, quite frankly, this is just as amazing for leftovers the next day. I know that declaring this as one of my favorite meals is a bold statement, but once you see how easy this is and how delicious it looks, I think you will agree.

My sister-in-law and I often share recipes, or sometimes we simply text each other pictures of our latest creation. When she texted me a picture of her burrito bowl one night, I thought about it for a week straight. I finally created my own version, and it was seriously everything I had hoped for any more. The beauty of this recipe is that you can add on as many ingredients as you want. If you have corn you want to use, throw it in there; love green peppers?! add them in…the more the merrier! Just like that, you’ll have created a wholesome meal, in one bowl.

I started by taking 1 lb. of chicken breast, 1/2 of an onion and a half jar of my favorite salsa and added it to the crock pot on HIGH. I love, love, love Frontera salsas. They specifically say on the jar that they are great when used in a recipe, and I couldn’t agree more! After slow-cooking in this salsa for hours, the chicken has amazing authentic Mexican flavors.


Make sure the chicken is nice and coated with salsa, place the lid on the crockpot and let it cook for 4 hours.


Once the chicken is cooked, it should be fork-tender. It is so amazing how you only need one fork and about 60 seconds to shred all the chicken. I add another 1/4 of a cup of salsa to coat the shredded chicken. Turn crockpot down to warm and replace lid until ready to serve.



Meanwhile, prepare the brown rice, beans, guacamole, and any other toppings you want to add. I also recommend chopped lettuce, pico de gallo and/or additional Frontera salsa. You can use store-bought guac, but I make a very simple one by combining mashed avocado, lime juice, cumin, salt and pepper. If you have time and are feeling crazy, I also mix in some fresh garlic!


Heat the refried beans in a pan. I love the salsa style ones from Trader Joe’s.


Now, build your bowl by taking a big scoop of cooked brown rice and top it with the refried beans and shredded chicken. Finish off the bowl with guacamole, pico de gallo, lettuce, and extra salsa. PERFECTION!


The chicken has the best flavor and would be so amazing as the filling in tacos or enchiladas!


I know you’re going to make this tonight!


Excuse me while I go devour my leftovers!


Mexican Chicken Burrito Bowl

Yield: 4 burrito bowls

What You Need

  • 1 lb. boneless skinless chicken
  • 1/2 of yellow onion, cut into slices
  • 1 16-ounce jar of Frontera salsa, or any other favorite salsa, divided
  • 1 cup of brown rice, uncooked
  • 1 can of low-fat refried beans, (I like Trader Joe's salsa style refried beans)
  • 2 avocados
  • Juice from 1/2 to 1 whole lime
  • 1/4 teaspoon cumin
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Pico de gallo, optional (store-bought)
  • Chopped lettuce, optional

What To Do

  1. Place chicken and sliced onion in the crockpot. Pour 1 cup of salsa over the chicken and onions, making sure that the chicken is coated. Place lid on crockpot and cook for 4 hours on HIGH heat, or until cooked through. After 4 hours, the chicken should be fork-tender. Using a fork, shred chicken into small pieces. Pour 1/4 cup of salsa over shredded chicken and stir to coat. Turn crockpot back to warm and replace lid until ready to serve.
  2. Meanwhile, prepare brown rice according to package directions.
  3. Place refried beans in a small sauce pan and heat until warmed throughout.
  4. To make the easy guacamole, mash two ripe avocados with the juice of 1/2 of a lime, cumin, garlic, and salt and pepper to taste. Add additional lime if needed, otherwise reserve other half of lime for serving. Set aside guacamole until you're ready to serve.
  5. To build the burrito bowl, place a 1/4 of the rice in the bottom of a bowl and top with 1/4 of the beans and 1/4 of the chicken mixture. Top with pico de gallo and guacamole. Serve with the remaining Frontra salsa, chopped lettuce, and extra lime if desired.

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